It was only just November when this quaint Danish restaurant opened in New York City’s TriBeCa neighborhood. “Until recently, the open sandwich tradition of Denmark – known as smørrebrød – was not a thing that ambitious chefs or fashionable restaurants would put on their menus,” highlighted by Kasper Fogh Hansen of HonestCooking.com. That was the case until an up-and-coming Danish chef initiated an advocacy to save and promote what would be Denmark’s contribution to the culinary world. Hansen puts it straightforward, “smørrebrød is back in fashion in Copenhagen” and now, in New York.
With more Peruvian restaurants in New York City comes more Peruvian cocktails. With more Peruvian cocktails comes more happy hours at Peruvian restaurants. Here are my recommendations.
Peruvian Food & restaurant news fot the Summer of 2012: the Peru Sabe documentary premier, the opening of Raymi in NYC, La MarNYC opens a patio, Ricardo Zarate moves Mo-chica in LA, Mistura chnages locations, and Virgillio Martinez opens Lima London in the UK
New York City is seeing a surge in new non-taco oriented inexpensive Mexican eateries. There’s La Churreria, serving churros, Pulqueria, serving pulque and other foods, and now Tortaria, a Mexican sandwich shop.
Though Peruvian food in New York City has seemed to suddenly have become a fascination among culinary minds with the opening of Gastón Acurio’s La Mar in September of 2011, there are dozens of Peruvian restaurants in the five boroughs. The sleeker, trendier ceviche centric restaurants are primarily in Manhattan, though in Brooklyn, Queens, the Bronx and parts of New Jersey where the Peruvian immigrant community mostly resides options for pollo a la brasa, ceviche, and even chifa are plentiful. Here is a run down of New York’s best Peruvian restaurants.
The first review of Gaston Acurio’s La Mar in NYC are out. Here’s where they have got it right, and wrong.
In 2005, Gaston Acurio had just opened his second restaurant in Lima, Peru. It was called La Mar. It was a modern rendition of a typical Limeño lunch only cevicheria, like Sonia, a closed door Chorrillos haunt that Acurio had helped rediscover with his television show, Aventuras Culinaria.
Though I don’t need extra incentives to eat Latin American Food, I do wish I was dining at the latin fusion restaurant Nuela a couple of nights ago, and not just because of their arroz con pato.
One of the most beautiful aspects about living in New York is that before leaving on a trip to a foreign country, no matter how remote or exotic, I can find the food of that place being prepared in much the same way as I would find it in that country. Before heading to Trinidad and Guyana and having minimal knowledge of the food from either of those countries, I did a google search for Trinidadian or Guyanese Roti shops. Surprisingly, a half dozen popped up within a few miles of my apartment in Brooklyn. Ali’s T&T was the closest, and from what I could tell, one of the most recommended. Roti is a rather strange concept to many when thinking of the food of a Caribbean Island or South American country.
Jet Blue’s $800 million Terminal 5 at New York’s Kennedy airport is what might be the holy grail of American airport dining. Most of the typical fast casual chains and fast food regulars – only Jamba Juice and Dunkin Donuts appear – are missing, but in their place are many carefully chosen restaurants whose menus were designed by prominent New York chefs and independent restaurateurs.